Although I’m pretty sure my ancestors didn’t have access to a stove and fresh eggs while wandering through the desert, this dish has become a Passover staple. Typically served for breakfast, scrambled matzah takes form as a single giant pancake, or roughly broken up into rigid pieces. While the traditional version suggests softening the matzah with water, I dunk mine in a quick milk bath before adding cinnamon and vanilla to my scrambled egg mixture, much like french toast. I use about three eggs for every four pieces of matzah so feel free to adjust the quantities per the amount you’d like to serve.
For an added twist, I’ve incorporated an apple, cinnamon, raisin compote. You can easily substitute this with any leftover charoset you’d like to use up after the seders.
4 pieces of matzah
2 cups of milk
3 eggs, scrambled
1 teaspoon vanilla extract
1 teaspoon cinnamon, plus a few dashes to taste
1 package of raisins, any kind
Splash of apple juice
Optional syrup, jam and powdered sugar
In a small saucepan, sautee chopped apples with a handful of raisins, a few dashes of cinnamon and a splash of apple juice until fruit is tender and juice is absorbed.
Fill a large bowl with milk and dunk each piece of matzah to soften slightly.
In a separate bowl, crack eggs and add vanilla and cinnamon.
Break up soaked matzah into small pieces and incorporate into egg mixture.
Coat a large pan with cooking spray and gently fry matzah over medium-high heat until golden brown.
Fold apples and cinnamon into matzah brie before serving.
Sprinkle with additional cinnamon and/or powdered sugar. In order to keep the dish moist, this matzah brie is best with Passover pancake syrup or a fruity Passover jam.
Eat and enjoy another fun way to utilize matzah this week!